Southwest Rice Salad

A healthy American Southwest-style rice salad with black beans, corn and green onion in a spicy lime-cumin-chili dressing.

Ingredients

2 cups	480 ml	cooked rice
12 oz	340 g	white corn, drained
16 oz	455 g	black beans, rinsed and drained
1 bunch		green onion, chopped
1/4 cup	60 ml	fresh squeezed lime juice
1/3 cup	80 ml	canola oil
2 tbsp	30 ml	apple cider vinegar
2-3		pickled jalapeno peppers, seeded and chopped
1 tbsp	15 ml	packed brown sugar
2 tsp	10 ml	chili powder
2 tsp	10 ml	ground cumin

In a large bowl, combine the green onions, corn, beans and rice. Toss to mix.
In a food processor, blend the remaining ingredients until the peppers are finely minced.
Pour the dressing over the rice mixture and mix well.